Directions:

Directions:

Heat a heavy-bottomed pot over medium high heat. Add the oil and sugar and stir for about 5 minutes, until the sugar begins to turn a light brown. Add the pork, garlic, and ginger and stir until the meat is browned. Watch that sugar and garlic don't burn. Add the soy sauce, wine, star anise, chile peppers, and the 6 scallions. Stir and scrape bottom of pan. Cook the mixture at a slow boil, stirring from time to time, for 10 minutes. Add the water and reduce the heat to a simmer. Cover and cook for 1 hour, or until the meat is tender. Serve meat and juices garnished with chopped scallions or cilantro. Serve Chinese style with rice and 2 or 3 green vegetables.

Number Of
Servings:

Number Of
Servings:

6 to 8

Preparation
Time:

Preparation
Time:

total time 1 hour and 20 minutes

Personal
Notes:

Personal
Notes:

I use pork loin. This recipe also works for lamb shoulder (use cilantro). I double the recipe because it takes above average prep time and I like lots of leftovers. Star anise and chiles from Penzey's.

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